Brown-Forman celebrates National Mint Julep Day


Posted on May 30, 2014 at 10:38 AM

Chris Morris’ Mint Julep Recipe

3-5 mint leaves

1t Powdered Sugar

2t Water

2 - 2 ½ oz. Woodford Reserve Bourbon

Crushed Ice

Muddle (stir/gentle crush) four mint springs and sugar in the bottom of a julep glass. Add water, continuing to muddle contents to a paste. Add Woodford Reserve Bourbon. Pack the julep glass with crushed ice. Garnish with a mint spring for and don’t forget the sipping straw.

If a metal julep cup is used, be sure to use a wooden muddler (bottom of a wooden spoon) instead of metal spoon to eliminate the possibility of scratching your julep cup.  


Ginger Julep

 1½ oz. Woodford Reserve bourbon

 Juice of half a lime

 1 medium piece candied ginger

 ¼ tsp. molasses

 3 oz. lemon soda

Muddle ginger with all liquids except for the soda. Serve over ice in a julep glass and top with lemon soda. Garnish with a piece of ginger or a lime twist.


Basil Strawberry Julep

3 fresh basil leaves

2 diced strawberries

1 tablespoon basil simple syrup

Ice (crushed)

2 tablespoons Woodford Reserve bourbon

Add basil leaves, strawberries and simple syrup to a rocks glass. Muddle. Add ice then top with bourbon. Garnish with fresh basil sprig or strawberry and serve.

 Basil Simple Syrup: Combine 1 cup basil leaves, 1 cup water and 1 cup of sugar in a small pot. Bring to a slow simmer, stirring often. Once sugar dissolves, remove from stove and cool. Strain to separate leaves from liquid into a container and seal.